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Green Bean Potato Salad Recipe

Meet the Cook: I have a taste for beans and find them a great companion to potatoes. A versatile side dish - add ham to make the salad a meal in itself - this one's among the recipes that I've invented myself.
I have three children, all grown.
-Bea Vrsalijko, Belle Chasse, Louisiana

TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min.YIELD:6-8 servings

Ingredients

1-1/2 pounds small red potatoes, quartered

1 garlic clove, peeled and halved

2 cups cut fresh green beans (1-1/2-inch pieces)

1 can (14-1/2 ounces) chicken broth

TARRAGON DRESSING:

3 tablespoons olive oil

3 tablespoons cider vinegar

1 garlic clove, minced

1 tablespoon minced fresh parsley

1 to 1-1/2 teaspoons minced fresh tarragon

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon Creole or Cajun seasoning

Lettuce leaves, optional

Directions

1.In a saucepan, cook potatoes and garlic in boiling salted water for 5 minutes. Add beans; cook 10-14 minutes longer or until vegetables are tender. Drain; discard garlic. Place vegetables in a bowl.